How do you foam the milk? What are the mistakes that milk foam often makes? How to foam milk correctly

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As soon as I enter the flower, it is as deep as the sea, and the milk foam has not been played well.

A lot of times, obviously want to simply pull a love ~

But the truth is...

I'll throw it!

To understand my heart, I just can't pull it out.

Because you can't beat the foam well.

What is milk foam?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. And in the fusion with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted, and completely integrated together to complement each other.

We play the milk foam one is to blend with the coffee liquid, when the milk bubble breaks in the mouth will form a very good taste, increase the coffee drinking experience, the second is to draw flowers, increase the visual beauty. Then what kind of milk foam is good? Of course, the surface is smooth, free of coarse bubbles and liquid. The more delicate the milk foam is, the less air is contained in a single milk bubble, the higher the density and the less buoyancy is; the rougher the milk foam is, the less air is contained in the single milk bubble, the lower the density and the greater the buoyancy. If the milk foam is rough, the foam will float quickly on the surface of the milk, and the degree of fusion is low; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow, and the degree of fusion will be higher.

But many times just come into contact with pull flowers, milk foam has not been played well, what are the common misunderstandings of playing milk foam on a plate today?

Steam rod angle?

The pressure of the steam rod. The air pressure of the steam rod will make the foam tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion.

Steam pipe form: steam pipe steam outlet mode, mainly divided into: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

Steam size: the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

Steam dryness: the higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture, so the drier the steam, the better.

Beginners who are not familiar with steam rods often adjust the vertical angle of steam rods, and there are often the following two angles.

Completely vertical

The steam stick is so vertical that most of the steam is ejected downwards, which makes it difficult for the milk to form a whirlpool, let alone bubble ~ mm ~ heat the milk.

Maximum angle

If the steam bar is too flat, most of the steam will be ejected in a parallel direction, making the small whirlpool too large to form turbulence, which can be difficult to control or milk spill.

The correct method: the general steam rod placement angle can take the cylinder nozzle as a fulcrum at 12:00, and the steam rod to the 2-3 o'clock or 9-10:00 direction of the milk tank. This arrangement allows the milk to rotate and form a small whirlpool as soon as possible, so that the thicker milk bubbles can be involved in the milk, so that the milk has a dense state.

There is also the problem of the depth of the steam stick under the milk, which is not as deep as possible. After all, the main way to dispose of the milk is to pump the air into the milk. If the steam stick is too deep to touch the air, it will make a pig-killing cry. Of course, it is not possible to be too shallow, because if it is too shallow, the milk may splash as soon as it is opened, or if the steam is too strong and foaming too much. The liquid surface is full of rough bubbles.

If the steam of the coffee machine is too strong and the whirlpool is too large or turbulent, then you can put the steam stick into a deeper position slightly; if the steam of the coffee machine is not strong enough, you can put the steam stick in a shallow position so that the milk can form a small whirlpool as soon as possible without rotating too violently or causing turbulence.

Why is the surface covered with coarse foam?

The reason is that when it takes a long time, at first we always don't know how long it will take. At the beginning, many beginners always think that the more milk bubbles they play, the better, so the more "Zizi" sounds, but they do not know that the longer they grow, the more rough the foam will become, and they will not be able to do flower pulling. In fact, it only takes 4-5 seconds to inflate the milk bubbles; because the second steam stick opens too hard and the whole surface rolls too fast, the surface of the milk is too thick and thick.

Why is the foam delaminated?

When pulling flowers, the milk bubbles will be layered, most of the time because milk and milk bubbles do not blend well, pull flowers not only to milk and espresso together. Before that, milk and foam should be mixed together when milking. In addition, after the foam is beaten, leave it to the side for a while, which will aggravate the layering of the foam, and the fusion of hot milk and foam will not be easy to merge. If you don't pay attention to it, it will become milk and milk, foam and foam. But here's a way to secretly tell you:

① will put the pull vat containing milk bubbles vertically and collide with the table, so that the large milk bubbles will burst into small ones. After the big milk bubbles are burst, they will shake horizontally to pull the flower vat and let the foam rotate and collide. It will also eliminate some large milk bubbles, and the dense milk bubbles will be as smooth and shiny as the mirror.

② uses a spoon to scrape off a large layer of foam from the top of the foam, leaving a thick layer of foam below.

③ pours the flower jar containing milk foam into another flower jar, which is called "sub-cylinder" in the industry.

How hot should it be?

The ideal temperature for foaming milk is between 55-60 ° C, below which unstable milk bubbles and large bubbles may be obtained; above which excessive protein denaturation occurs. Too high a temperature sterilization treatment, or excessive heating will change the taste of milk, in addition to producing sulfur flavor, will also lead to foaming failure.

Skills:

①, holding the milk jar in his left hand, turning on the steam in his right hand and starting to foam the milk foam;

②. After turning on the steam, stick your right hand to the wall of the milk tank and feel the temperature of the milk foam;

When your hand feels very hot and can no longer be attached, you can stop foaming milk, and then insert the thermometer into the milk bubble to measure the temperature.